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March 8, 2014 |
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Fish ball (Traditional Chinese character|Chinese: ?????? or ?????? and sometimes written as ?????? at food stalls; Mandarin (linguistics)|Mandarin Pinyin: y?? d??n; Cantonese (linguistics)|Cantonese IPA2|j??<sub>11</sub> t??n<sub>35</sub>, Jyutping: jyu4 daan2) is a common cooked food in North China and South China|southern China and ethnic Chinese|Chinese communities in Southeast Asia, with its origin from the Chiuchow cuisine|cuisine of the Chaoshan region in eastern Guangdong. As the name suggests, the food is balls made with fish meat that has been minced and finely pulverized. Fish balls are a type of surimi eaten by the Chinese. Image:fishball2.jpg|thumb|Fish balls that are still cooking. Image:steamed_vermicelli_roll.jpg|thumb|Steamed rice roll with fish ball. There are two kinds of fish ball in Hong Kong. One is smaller in size, yellow in colour, and usually made with the cheaper shark meat, and is sold in "strings" (???), each "string" containing from five to seven fish balls "stringed" on a bamboo skewer. Usually sold at food stalls, each string of this kind of fish ball costs from five to seven HKD, depending on the area where it is sold. There are many stalls which support themselves by selling exclusively this kind of fish ball, similar to the hot dog stalls in the United States. The fish ball can be either spicy (often called curry fish ball, though it is doubtful whether curry is used to make the spicy sauce) or not, with the same price. It is often eaten with the steamed rice roll (?????????), another common Hong Kong food. It is one of the most popular and representative "street cooked foods" (????????????) of Hong Kong. The other is bigger in size, white in colour, and made with more costly fish meat, with a considerably different texture and taste. This kind of fish ball is usually eaten with noodles at restaurants providing Chiuchow cuisine|Chiuchow-style noodle , and at some cha chaan teng, which also provide beef ball (??????) and cuttlefish ball (?????????). A bowl of noodle with this kind of fish ball costs from Hong Kong dollar|$10 to 20. Readily available in traditional market and supermarket, the fish ball is also a popular ingredient for hot pot. In outdated Hong Kong slang, the term "fish ball girlies" (?????????) means young prostitutes, usually under the age of 18; and the brothel where these girls work is thus called "fish ball stall" (?????????). The etymology may be that the action of "stringing" fish balls (????????? in Cantonese) resembles that of masturbation (in general, the "fish ball stalls" are not designed for sexual intercourse: the clients can only caress the prostitues and receive masturbation). sect-stub sect-stub There are two common types of fish ball in the Philippines. The most commonly eaten type is colloquially known as pisbol is somewhat flat and made from cuttlefish or pollack. Kikyam is made from squid meat and is roundly shaped in common with the forms found in Taiwan and Hong Kong. Usually served with a sweet and spicy sauce or with a soy sauce vinegar dip, it can run for less than 50 pesos for 7, depending on the vendor. It is a common snack food that can be found with mobile fryer stands and street corner food courts in the towns and cities. Category:Chiuchow cuisine Category:Hong Kong cuisine zh:?????? This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Fish ball".
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